How to use aquafaba (or aguafaba, i.e. chickpea goo): The Got to Be Kidding Cocktail

Basically, you use the same amount you would of an egg white, which is normally about 3/4 to 1 oz.

Wait, wait, wait. Some of you don’t know what aquafaba is, do you?

Well, it seems to be all the rage these days. I haven’t actually seen it on a cocktail menu in Houston yet, but it’s all over them interwebs.

It’s chickpea goo.

Yep. You know when you drain a can of chick peas, it isn’t just water that comes out. It’s like a goo, a thick, chewy substance that absorbs quite a bit from the chickpeas. It absorbs so much, in fact, that you can substitute it for egg in cocktails or meringues or anything.

I’m not joking.

So when you’re making some hummus with a can of chickpeas, make sure you save the goo, otherwise known as aquafaba, or aguafaba. And make some good, frothy cocktails with it!

Make a damn good whiskey sour!

Make a Sloe Gin Fizz!

Anything that requires egg whites.

For me, I wanted to go for something a little different, and something that I haven’t tried before: tequila and Chartreuse.

Sounds great, I know, but it works.

The Got To Be Kidding Cocktail Recipe

To make the Got to Be Kidding Cocktail, combine in a mixing glass:

3/4 oz Hornitos Plata Tequila

3/4 oz Yellow Chartreuse

1/2 oz lime juice

1/2 oz aquafaba (chickpea goo)

1/4 oz simple syrup

If you like it a little sweeter, you can up the simple syrup, but I like it more tart and herbaceous.

Dry shake it a bit without ice. Then add ice, shake the hell out of it, and strain it into a cocktail coupe. Garnish with anything leafy and herbal. Me, I used lemon balm because, well, I love lemon balm, and I have a lemon balm plant. Mint would also work.

Cheers!

Just make sure you make some hummus, too. Don’t just use the chickpea goo.